white & dark chocolate raspberry cheesecake

How To Make white & dark chocolate raspberry cheesecake

• Step 1
  Preheat the oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper, allowing an overhang in order to lift out the prepared cheesecake.
• Step 2
  To make the crust, add all ingredients to a medium size bowl. Mix well with hands or a spoon until the dough forms a ball. Press the crust in the prepared baking pan. Bake for 15 minutes. While crust is baking and cooling prepare chocolate ganache.
• Step 3
  To prepare the chocolate ganache, warm the heavy cream in a heavy pot to a low simmer - do not allow to boil. Remove the cream from the heat and add the bittersweet chocolate. Stir until smooth. Allow to cool 10-15 minutes then pour over baked crust. Refrigerate until set. Prepare white chocolate filling while waiting to ganache to set.
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  Step 4
  To make the white chocolate layer, melt the white chocolate in a heavy pot over low heat. Watch it closely. In a medium bowl, add the cream cheese and beat until smooth. Add the sugar, heavy cream, and melted white chocolate to the cream cheese. Mix well. Using an offset spatula, spread the white chocolate layer evenly over the chocolate ganache. Allow to cool in the refrigerator while preparing the raspberry cheesecake.
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  Step 5
  To make the raspberry cheesecake, whip the heavy cream until soft peaks form and set aside. Beat the cream cheese until smooth. Add the sour cream, lemon juice, and powdered sugar to the cream cheese and mix well. Add the whipped cream to the mixture and stir until combined. Add the raspberry jam and stir just until combined; you want it streaky. Drop large spoonfuls over the white chocolate layer and spread evenly with an offset spatula. Cool completely in the fridge (about 2-3 hours). Garnish with mini chips and fresh raspberries.
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